Let the butter melt over low heat in a nonstick pan, then add the sifted flour and milk, then stir with a whisk until the desired consistency for the béchamel sauce is reached.
Pour the leftover pasta into an ovenproof dish, cover it with the still-warm béchamel sauce and seal the dish with plastic wrap.
Allow to chill in the refrigerator.
Once the mixture has solidified, divide it into many disks about 10 cm in diameter.
In a bowl beat the eggs, coat the dough disks in the egg and then in breadcrumbs, then fry in hot oil.
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